Beans get cooked earlier in a pressure cooker, because:
1. | The boiling point increases with increasing pressure |
2. | The boiling point decreases with increasing pressure |
3. | The extra pressure of the pressure cooker softens the beans |
4. | Internal energy is not lost while cooking in a pressure cooker |
Camphor is often used in molecular mass determination because:
1. It has a very high cryoscopic constant
2. It is volatile
3. It is a solvent for organic substances
4. It is readily available